Food

Dieters who go vegetarian not only lose weight more effectively than those on conventional low-calorie diets but also improve their metabolism by reducing muscle fat, a new study published in the Journal of the American College of Nutrition has found. Losing muscle fat improves glucose and lipid metabolism so this finding is particularly important for…

Surprisingly, currently where information is widely available, a lot of the population is still confused about organic food and its superiority. Organic food, be it plant or animal based, is anything that conforms to organic farming standards. These vary worldwide of course – in the United Kingdom, they are set by organization such as the Soil…

Sourdough bread is an old favorite that has recently risen in popularity. Many people consider it to be tastier and healthier than conventional bread. Some even say that it’s easier to digest and less likely to spike your blood sugar. But is there any truth to these claims? This article takes a close look at…

Zinc is a vital micronutrient involved in many cellular processes: For example, in learning and memory processes, it plays a role that is not yet understood. By using nanoelectrochemical measurements, Swedish researchers have made progress toward understanding by demonstrating that zinc influences the release of messenger molecules. As reported in the journal Angewandte Chemie, zinc changes…

In the United States, estimates show that a substantial number of children under age 5 live in households that are food insecure. That means that they do not have food, or they lack sufficient quantity or quality of food to fuel a healthy and active lifestyle. A new study has found that children who experience…

We may not be the only living organisms affected by the air quality around us. Does the air pollution around us end up in the very food we’re farming? The Food Chain speaks to Dr Gina Mills, a professor at the Centre for Ecology and Hydrology at the Environment Centre in Wales. (Image: Blackened and withered…

This savory pie, called torta pasqualina in Italy, is many times made for special occasions because the preparation is a bit fiddly. The finished product, though, is impressive to behold, and you’re sure to draw compliments from your dining companions. Traditional cooks use a strudel-like pastry, rolled out very thin into a large circle, for…